Quick Macaroni and Cheese

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 6
  • About This Recipe

    “For a quick but wholesome mac and cheese, look no further. This is a creamy, cheesy dish. Submitted by the Vegetarian Times.”

    Ingredients

  • 1 (7ounce) packages elbow macaroni
  • 1tablespoonbutter
  • 2clovesgarlic, minced
  • 1pinchcayenne pepper
  • 1tablespoonall-purpose flour
  • 1cupcanned evaporated skim milk
  • 1/4 teaspoonsalt
  • 1 1/4 cupsshredded low-fat cheddar cheese
  • Directions

  • Cook macaroni in 3 quarts water until al dente, stirring occasionally (about 8-10 minutes).
  • Meanwhile, melt butter in a medium sauce pan.
  • Add garlic and cayenne pepper.
  • Cook 1 minute over medium heat.
  • Add the flour, and cook 1 minute, stirring constantly.
  • Add the milk and salt; bring to a simmer, stirring frequently.
  • Simmer 2 minutes.
  • Reduce heat to low, and stir in 1 cup cheese.
  • Drain pasta and add it to the sauce.
  • Cook 1 minute.
  • Sprinkle with remaining 1/4 cup cheese before serving.
  • Reviews

  • “This was pretty good.Made a bit extra (increased all measurments by about 1/3). Fed 5. No left overs, no whining!Thanks!”

  • “I was craving mac and cheese and this was perfect! Fast & delicious! I used about 1 3/4 cups of dry pasta for this. Thank you Miss Annie :)”

  • “This is the best mac’n’cheese I’ve had made with real cheese. I’ve been looking for a recipe like this for a long time. But I didn’t have evaporated milk, so I used whole milk and simmered longer. Also added extra cayenne and salt. I really like this recipe. Thanks!”

  • “Hmmm…my first macaroni and cheese and recipe and pretty good. Then only thing is that I used low heat instead of medium heat. I started out using medium heat and it burnt the butter and garlic. Then I redid it with low heat. Other than that, pretty good.”

  • “My son, who is super picky about his mac & cheese, loved this!He said it was too cheesy (I probably could have added more pasta).Definitely making this again!!!Easy and not processed from a box.What more could a mom want!”

  • “This is pure comfort food made easy.The use of the evaporated milk makes a creamy, rich sauce.”

  • “This was OK for us. I didn’t use the cayenne pepper but added 1/4 teaspoon of black pepper and didn’t add the garlic. I only had milk so used that. My boys who love mac and cheese only had one helping and they just said it was OK.”

  • “Loved it! I used sharp cheddar (regular), regular milk (about 1/2 a cup 1 tablespoon), and about 1-teaspoon garlic salt. Perfect amount of noodles to cheese! Threw the remaining cheese on top and added some crumbled ritz crackers as a breadcrumb topping. Probably the best ‘quick’ recipe with limited ingredients ever! Thank you!”

  • “Easy, rich and creamy.Used regular sharp cheddar cheese.I made half of the recipe to go with a burger patty and enjoyed.Tomorrow I will add some salsa to the leftovers.Thanks Miss Annie for posting.”

  • “Really, really good! I used regular cheddar cheese instead of lowfat and since my mac and cheese was done a little before the rest of my meal, went ahead and added the rest of the 12 oz. can of evaporated milk so it wouldn’t dry out. I’ll just use the entire can from here on out. Super creamy, cheesy mac, and much healthier than traditional versions even with full fat cheese. Thanks for sharing the recipe!”

  • “This was pretty good. I used Smart Balance Light Butter and 6 oz of the 75% Reduced Fat Cabot Sharp Cheddar.I’d go easy on the cayenne next time and added extra garlic and black pepper before serving.For 4 servings, this turned out to be 7 weight watchers points per serving. Not too bad. I found the sauce to be incredibly smooth and creamy right off the stove but as it cooled, became slightly gritty.Flavor was good though. Thanks so much for posting!”

  • “My husband was disappointed when I he learned that I was making a new recipe for macaroni and cheese rather than his favorite recipe. As soon as he tasted this one, however, he said ‘Yum, this is really good!” and he said that several times throughout his meal!We both thought it was great that we didn’t have to wait for the macaroni and cheese to bake, like our stand by recipe does.I’ll be making this recipe often.”

  • “Very good. I used taco mix cheese, and used skim milk.Postively wonderful. It was gone in two days. And there are only the two of us. :)”

  • “This is very good! I used ww pasta, and had to use ww flour as it was all I had. I think the ww flour made the sauce a little thick. Otherwise the flavor was great! I couldn’t bring myself to add the garlic, though, as DH and I are fond of the bland box stuff and wanted to simulate it LOL! ETA: this is also our go-to mac recipe now. I have also tried mixing shredded cheese and 2% velveeta, which helps the texture out a bit.”

  • “I thought this had a good taste and a good texture to it(thick) it is a bit different from regular mac and cheese but still really good! the only thing i would change is maybe to use a tad less garlic. thank you for a great recipe!”

  • “This was delicious! It did have a stronger garlic taste than I would prefer for a mac and cheese, but I used one very large, extremely fresh clove of garlic, so I’m giving the full five stars since it may have been the difference in supermarket vs. farm-fresh garlic. I’ll definitely make this again! Updated to add: I’ve made this again and wish I could give it more than five stars! This is the mac and cheese recipe that made my mac-and-cheese-hating boyfriend love mac and cheese!!!!”

  • “This was quite good for being thrown together…I discovered after getting the sauce completed that I didn’t have any cheddar cheese, so I substituted about 6 Kraft singles and a handful of Mozzarella for good measure.The sauce was way too thick for my taste, so I added the remainder of the evaporated milk and a shot of skim to thin it out a little. As a result, I ended upwith way too much cheese sauce, so I reserved it and made another batch for my kids after school.I’ll try it again when I get some cheddar cheese and see if I like it better!Next time I’ll skip the garlic.”

  • “Whole wheat macaroni makes this even more guilt-free. Tastes rich and satisfying.”

  • “I was craving mac and cheese, and this hit the spot. I used whole milk instead of evaporated (I didn’t have any), and added a bit of dry mustard and white pepper. It was a tiny bit grainy, but less noticeably so than other recipes I’ve tried. UPDATE: I have made this several times now and I had to up my rating to 5 stars because of how EASY, fast and versatile (works with nearly any type of milk from evaporated to skim) this recipe is.I’m trying to limit highly processed foods, and this makes it easy to satisfy my mac n cheese cravings without the “blue box”. 🙂 Thanks again!”

  • “Loved it! This was delicious! The kids and I cleaned our plates. Very rich and full of flavor. I served this with a fresh fruit & yogurt salad. A perfect combo! We will be having this again!!”

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